Whitby firms’ fresh approach to fish and chips

A Whitby-based fishing company is urging more Yorkshire restaurants to make use of fresh, sustainable fish to serve their customers, instead of frozen alternatives.

Lockers Fish has made the request in light of the news that children in Rome schools are being taught that, British stable, fish and chips were in fact originated in Venice, and not Britain.

Lockers Fish is now the only fishing company capable of transporting fresh fish to Whitby, despite it once being one of the North’s most important fishing ports.

The company has undertaken a five-year initiative to revolutionise the way it operates.

Managing Director Arnold Locker said: “A lot of thought goes into the fish and chips process, and it begins long before the fish hit the fryer.

“We are the only company in Whitby which has its own vessels and processing facilities, so are able to cover the whole journey from the sea direct to the plate.

“These innovations mean we are able to use as much of what we catch as possible.

“You would be surprised how wasteful some other methods can be.”

Using highly selective nets and gear trials, Lockers has made huge strides in its commitment to efficient and sustainable fishing, resulting in a miniscule discard rate of less than one per cent.

Lockers continued: “Many things have to come together to make our environmentally sustainable business make sense.

“It’s something that is completely integrated into what we do and how we operate.”

The company is the main supplier to Whitby’s famous Magpie Cafe, cited by celebrity chef Rick Stein as being the one which “opened his eyes to how good a chip shop could be.”

The Magpie serves 250,000 portions of fish and chips every year and claims the key to it being so successful is a perfect balance between quality, sustainability and freshness.

Owner of The Magpie, which won Best Seafood Establishment at the Food Awards England and Wales in 2014, Ian Robson, said: “We prepare and cook our fish using traditional methods and that means serving the freshest fish.

“Our head chef Paul Gildroy speaks directly to the fishermen and has a great relationship with them.”

To find out more information about The Magpie and Lockers Fish visit www.magpiecafe.co.uk and www.lockersfish.com

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